Loyola University Chicago

Institute of Environmental Sustainability

Food Systems


ENVS 350F: STEP Food Systems

The food system entails all of the materials and actions involved in feeding us. This includes the growing, harvesting, processing, packaging, transporting, marketing, preparing, consuming, and disposing of our food, as well as the environmental, political, economic, and cultural contexts in which they occur. The food system is complex and integrally related to a host of environmental and social challenges, such as environmental pollution, greenhouse gas emissions, fair trade, soil erosion, loss of biodiversity and hunger. STEP students learn about and design projects to help solve these challenges. 

Fall 2015 STEP: Food Systems Syllabus

Examples of Lecture Topics

  • The origins of agriculture
  • Plant breeding and genetic engineering
  • Trends in human nutrition
  • The U.S. Farm Bill
  • Global hunger
  • Environmental impacts of industrial agriculture
  • Urban agriculture
  • Sustainability in the food retail sector
  • Agroecology


Readings include scientific studies, policy reports and Barbara Kingsolver’s Animal, Vegetable, Miracle.

Examples of Labs and Field Trips

  • What is a sustainable meal?
  • Responsible consumerism
  • Mapping food resources using Geographic Information Systems
  • Food preservation
  • Cooking with herbs and spices
  • Natural grocery store
  • Wholesale distributor
  • Urban agriculture sites

Examples of Student Projects

  • Developed business plan that led to launching the Loyola Farmers Market
  • Investigated best sustainable farming practices, which were implemented on the farm at Loyola's Retreat and Ecology Campus
  • Researched and installed an apiary on campus
  • Developed campus food production plan resulting in the Urban Agriculture Demonstration Gardens
  • Mobilized and coordinated students to create a new student group, the Growers Guild
  • Designed pollinator-friendly habitat in Loyola’s Urban Agriculture Demonstration Gardens
  • Designed and taught after-school program on healthy eating to local elementary students
  • Investigated indoor microgreens and sprouts production as a winter source of fresh produce
  • Conducted communication campaign to increase participation in composting
  • Produced case statement to support fundraising and outreach for the Greater Roseland Sustainability Initiative in partnership with the Greater Roseland West Pullman Food Network

For more information, contact STEP Coordinator Tania Schusler.